The Great Australian Cookbook

Merle Parrish (NSW): Country Womens' Association baking legend and grandmother Merle reveals some of her baking secrets when her entire extended family gather at her home in Cudal, NSW for an afternoon tea of Anzac Biscuits and Pavlova.

Peter Gilmore (NSW): The celebrated chef behind iconic Sydney restaurants Quay and Bennelong, Peter opens up his kitchen to viewers, preparing a heart-warming Sunday night favourite recipe for his wife – Korean Chicken Noodle Soup, while sharing his philosophy behind both restaurants.

Ross O'Meara (TAS): Filmed on beautiful Bruny Island at the farm of chef-turned-food producer Ross O'Meara, the family man shares his recipe for Slow-Roasted Pork Shoulder with Mustard and Greens, with every ingredient on the plate locally and sustainably produced.

Anna Polyviou (NSW): Head Pastry Chef at the Shangri-La Hotel in Sydney, Anna cooks an impressive Summer Trifle with Tropical Fruits for her staff at her city apartment, sharing the history that makes her one of Australia's most unique and interesting chefs – as well as tips on how to take the humble trifle to a whole new level.

Frank Camorra (VIC): The undisputed king of Spanish cuisine and owner of renowned Melbourne institution Movida, Frank heads to Geelong to the home he grew up in. Here he creates some traditional Spanish fare (while his mum still questions his cooking methods!): Tortilla de Patatas and Asadillo Salad, while sharing stories of his upbringing and his journey to Movida.

Clayton Donovan (NSW): Powerhouse indigenous chef Clayton Donovan cooks for his family at Nambucca Heads, whipping up Oysters with Finger Lime, Carrot Foam and Avocado Cream on the banks of the Nambucca River - jamming as many incredible native ingredients as possible in to the dish - followed by family favourite Kangaroo San Choy Bow on a pan on the sand at Shelley Beach.

Alla Wolf-Tasker (VIC): Creator of award-winning fine dining institution Lake House in Daylesford, Alla prepares her famous Lake House-inspired Rivers and Lakes Share Platter recipe for her family at the stunning property, using locally-sourced ingredients - while revealing her European inspiration for the Lakehouse.

Rodney Dunn (TAS): Rodney, along with wife Severine, own The Agrarian Kitchen, a stunning working farm and cooking school where many of Australia's top chefs go to relax. Using produce straight from the farm, Rodney bakes Rhubarb & Berry Crumble with Goats Milk and Vanilla Custard for his young family.